Buffalo Chicken Tacos

I have a confession. 

Sometimes I lie. 

I am a dirty, rotten liar. 

Most people that know me would say I am very honest...maybe too honest, but there's this secret part of me that is forced to lie. 

What do I lie about, do you ask? 

Vegetables. 

That's right. Roots, vines, leaves, gourds. You name it, I lie about it. 

You see I really like vegetables, they are really the backbone to great cooking. But I have two members of my household who really hate vegetables. Who even though their ages are 23 and 18, they are really secretly 4 year old boys who won't eat their vegetables, which forces me to be the liar.

When I am asked, by a curious man, "What's for dinner?" do I answer "squash casserole"? Nay! I say "Creamy, cheesy gratin casserole, with lots and lots of cheese". And when he replies "oh like gratin potatoes?" I do not say "no, like gratin squash". I say "absolutely".

You see it is this mode of thinking that has my boys (husband and brother) loving fennel and celery and carrots and SQUASH! Who knew. 

I may be a liar, but I am sure going to have healthy kids someday.

Anyway, the moral of that story is, sometimes you have to fib a little about what's in the food you've spent hours preparing just so your family will eat it. This recipe, however, is definitely a boy food, one you do not need to lie about, though you still can throw in a few secret vegetables if you'd like.

1 pound (or more) thawed chicken breast

1/3 C flour

3 TBL Cornstarch

pinch of Cayenne pepper

1 tsp garlic powder

salt

1/3-1/2 cup of Franks Buffalo Sauce 

olive oil

guacamole (see instructions below)

tomatoes

lettuce/spinach

sour cream

Corn tortillas

oil for frying

any other taco toppings you'd like!

Alrighty, In a large bowl, combine flour, cornstarch, cayenne, and garlic powder. Set aside

Cut up your chicken breast into bite sized pieces. And if you're not with the program, use your kitchen scissors! SOOOO much faster than a knife!

Pat your chicken dry with a paper towel, then sprinkle salt all over them, don't be shy with it either

Dump the chicken into the flour mixture. You may have to do this two different times so the chicken doesn't stick to each other too bad, you still want the individual pieces

In a frying pan, heat up enough olive oil to cover the bottom of the pan (over medium heat)

Once the oil is hot, add enough of the chicken to fill the pan (about 1/3 of the chicken)

The way I do this is by taking a slotted spoon to scoop out the floured chicken, then shake it until the excess flour has fallen off, then dump it in the oil. 

Cook until golden brown on all sides, then reserve in another bowl. 

Repeat this process until all your chicken is gorgeous golden brown.

Now for the good stuff...

 

You see I use the "Hot buffalo" version, because I like to live life on the edge. It would be completely fine, however, to use the regular buffalo sauce, which is barely spicy at all, but still tasty.
I use between 1/3 and 1/2 cup of the magic sauce, and pour it over my cooked chicken until it's evenly coated. Then I pop the bowl of coated chicken in a warm oven while I do everything else.
Like chop my tomatoes (aren't these gorgeous! they were so red!)

 And make my guac. Which by the way is super easy. I just cut up 2 avacados, and pop it in my magic bullet with this baby, which is 99 cents at any grocery store, and makes the BEST guacamole!

Then I cover the guac and stick it in the fridge for a few minutes (ps, good tip to making your guac stay green and not turn icky brown? put plastic wrap over the container, then push it down so it is touching the guacamole, not letting any air near it. It is totally brilliant.
Then I quickly cook up my white corn tortillas.

Now I bet you could use flour, but these are soooo much better. I don't like corn tortillas, I understand the dilema, but trust me on this one.
Heat up some canola or vegetable oil in a frying pan over medium, enough to submerge the tortilla. Then when it's hot, pop the tortilla in for about a minute on each side, or until they are a little golden. I usually make about 12 of these or so.

Then start making your tacos! We put sour cream and guac on the tortilla, then add the chicken, tomatoes, and spinach or lettuce, but here's where you decide!
Then you eat like 4 of them, and love your life
and love that no one lied to you about squash.

 

Buffalo Chicken Tacos

1 pound (or more) thawed chicken breast

1/3 C flour

3 TBL Cornstarch

pinch of Cayenne pepper

1 tsp garlic powder

salt

1/3-1/2 cup of Franks Buffalo Sauce 

olive oil

guacamole

tomatoes

lettuce/spinach

sour cream

Corn tortillas

oil for frying

any other taco toppings you'd like!

In a large bowl, combine flour, cornstarch, cayenne, and garlic powder. Set aside

Cut up your chicken breast into bite sized pieces.

In a frying pan, heat up enough olive oil to cover the bottom of the pan (over medium heat)

Once the oil is hot, add enough of the chicken to fill the pan (about 1/3 of the chicken)

The way I do this is by taking a slotted spoon to scoop out the floured chicken, then shake it until the excess flour has fallen off, then dump it in the oil. 

Cook until golden brown on all sides, then reserve in another bowl. 

Repeat this process until all your chicken is gorgeous golden brown.

Pour Franks Hot Sauce over my cooked chicken until it's evenly coated. Then place in a warm oven to keep until serving time.
Then cook up my white corn tortillas.
Heat up some canola or vegetable oil in a frying pan over medium, enough to submerge the tortilla. Then when it's hot, pop the tortilla in for about a minute on each side, or until they are a little golden.
Assemble tacos and enjoy!